Coliform bacteria

Coliform bacteria are a commonly used bacterialindicator of sanitary quality of foods and water. They are defined as rod-shapedGram-negative non-spore forming and motile bacteria which can fermentlactose with the production of acid and gas when incubated at 35–37°C.[1] Coliforms can be found in the aquatic environment, in soil and on vegetation; they are universally present in large numbers in the feces of warm-blooded animals. While coliforms themselves are not normally causes of serious illness, they are easy to culture, and their presence is used to indicate that other pathogenic organisms of fecal origin may be present. Such pathogens include disease-causing bacteria, viruses, or protozoa and many multicellular parasites. Coliform procedures are performed in aerobic or reduced oxygen conditions.[clarification needed]

Escherichia coli(E. coli), a rod-shaped member of the coliform group, can be distinguished from most other coliforms by its ability to ferment lactose at 44°C in the fecal coliform test, and by its growth and color reaction on certain types of culture media. When cultured on an eosin methylene blue (EMB) plate, a positive result for E. coli is metallic green colonies on a dark purple media. Escherichia coli have an incubation period of 12–72 hours with the optimal growth temperature being 30–37°C. Unlike the general coliform group, E. coli are almost exclusively of fecal origin and their presence is thus an effective confirmation of fecal contamination. Most strains of E. coli are harmless, but some can cause serious illness in humans. Infection symptoms and signs include bloodydiarrhea, stomachcramps, vomiting and occasionally, fever. The bacteria can also cause pneumonia, other respiratory illnesses and urinary tract infections.[3][4]